<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="471" val="773">清蒸江团</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10分左右						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">鲜江团鱼</label></span><span class='right'>1500克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">猪网油</label></span><span class='right'>1张250克</span>
					</td><td>						<span><label class="fcbm inblok">鱼糁</label></span><span class='right'>200克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">味精</label></span><span class='right'>2克</span>
					</td><td>						<span><label class="fcbm inblok">醋</label></span><span class='right'>30克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">猪化油</label></span><span class='right'>5克</span>
					</td><td>						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'>15克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>30克</span>
					</td><td>						<span><label class="fcbm inblok">芝麻油</label></span><span class='right'>10克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">清汤</label></span><span class='right'>1500克</span>
					</td><td>						<span><label class="fcbm inblok">川盐</label></span><span class='right'>5克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">红、绿、黄黑色植物原胡椒粉</label></span><span class='right'>1.5克</span>
					</td><td>						<span><label class="fcbm inblok">绍酒</label></span><span class='right'>40克</span>
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					<h2>清蒸江团的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 将鱼剖腹，去鳃及内脏，洗净。在鱼身的两侧各剞六七刀，深约1厘米左右。手提鱼尾下约摄氏80度的热水中摆动几下提起，除去血水，洗净鱼皮表面的粘液，搌干水气，用川盐3克、绍酒20克、胡椒粉0.5克、姜15克、葱码味数分钟，使其渗透入味。</p>
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													<p class="p1"><span class="fwb">2.</span> 取小圆碟10个，抹上猪化油，将鱼糁舀入抹平，上面用各色植物原料牵摆成各种花形，然后上笼用小火蒸熟保温。</p>
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													<p class="p1"><span class="fwb">3.</span> 将码入味的鱼沥干水气，置于蒸盘内，盖上猪网油，掺入清汤250克，加绍酒入笼用旺火蒸熟取出，拣去猪网油，姜、葱不用，将鱼轻轻滑入鱼盘内。</p>
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													<p class="p1"><span class="fwb">4.</span> 炒锅置旺火上，放入清汤，再把蒸盘内的原汁滗入锅内，烧沸，加胡椒粉、川盐1克、味精搅匀，浇注于盘内，将蒸熟的鱼糁花摆在鱼周围即成。</p>
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													<p class="p1"><span class="fwb">5.</span> 将姜剁茸加川盐、醋、芝麻油调匀成毛姜醋味碟同鱼一齐上席。</p>
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					<h2>小贴士</h2>
					<p>工艺关键<br />1、沸水氽烫。"水居者腥"，江团有较重的土腥味，因此在烹制前需用沸水氽烫一下，以除去其腥味。<br />2、制好清汤。"汤为菜之根"，细嫩的鱼肉配以鲜醇的特制清汤，使二者相得益彰，更能体现该菜清鲜味美的特色。<br />3、火候得当。首先要火足气旺，将鱼入笼后一气蒸好，中途不能闪火。其次是时间要掌握准确。一般的清蒸鱼只需大火蒸半小时，而一尾重1000-1250克的江团则要猛火蒸40分钟。因火力不足或火候过头，将使鱼肉不老则韧。<br />4、对好味碟。将清蒸好的江团灌入特制的清汤后，还要随同配备姜汁味碟入席，味碟既可弥补在烹调过程中调味不足，亦可通过姜、葱等佐料佐食，起到助香、去腥、解腻、提鲜等功效。对制毛姜醋的味碟应突出姜味醇厚、咸鲜微辣、醋味爽口悠长的特点。将各种调料搅匀，使其相互渗透，便能突出味碟辛香微辣、咸鲜带酸、爽口解腻的独特风味。<br /><br /><br />风味特点<br />1、"清蒸江团"是川菜传统的名贵大菜。江团，学名"长吻脆"，其吻特别肥厚，俗称"肥头"。四川的"江团鱼"主要产于岷江乐山江段和嘉陵江口一带。鱼肉细嫩，少细刺，为鱼中珍品。<br />2、"清蒸江团"为姜汁味型，味重清淡，色求素雅。鱼肉质地细嫩，清鲜</p>
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